Post
by Chuckwagon » Mon May 27, 2013 09:15
Hi Paul,
Yes, at 68° C (154° F) in raw or untreated meat, the color would certainly normally show browning or searing. However, I believe your problem lies in the binder of the sausage. Did you use soy protein concentrate (or milk powder) to make the sausage? Soy protein is a wonderful binder but it has a serious drawback. The meat won`t brown.
Have you ever wondered why the burgers down at "Al`s Malt Shop" always keep their shape as well as their juices? And just where does that particular special flavor come from? Whenever many people make sausages or burgers at home, they can crumble and shrink and the juices remain on the griddle as the meat is removed from the heat. The secret for making the best burgers and sausages is the addition of the natural "binding" power of soy protein concentrate. The product is natural and, as its name implies, it is simply concentrated soy bean protein. Soy protein binds comminuted (ground) meat together, and for that reason, it helps in retaining its natural juices. This of course, keeps it from shrinking.
It has one shortcoming only - the meat becomes a little more difficult to "sear" or brown while cooking. However, adding a little powdered dextrose or corn syrup solids (adding their own flavors as well), easily solves this problem. Please note these products are also "natural" and used in most commercial sausage kitchens today. Don`t be hesitant to use these products in your cooking as they are completely safe and contain no additives, preservatives, or foreign chemicals. Powdered dextrose is only 70% sweet as sugar and its weight forces itself into the cells of the meat more readily than other types of sugars, for complete distribution.
Years ago, the best burgers and sausages were served up pretty rare and were pink inside. Today, we must protect our guests against possible salmonella, listeria, e-coli, and a host of other bacteria, by cooking these foods until their inside temperatures register 150 F. or thereabouts, allowing the "carryover" to finish bringing it up to a preferred temperature.
Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! 
